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    Home » Bread Recipes

    Yogurt Biscuits - Mark Bittman's Recipe

    Published: May 8, 2010 Last updated: Mar 11, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Recipe from Mark Bittman's How to Cook Everything Cookbook
    Homemade Yogurt Biscuit

    A tender Homemade Yogurt Biscuit, hot from the oven, is a delicious bread to add to your meal. Made tender with Greek Yogurt, it can be eaten as a side, snack, or topped with sausage gravy for a great comfort meal. They also go great with fresh chopped strawberries and cream for dessert!

    I am a huge lover of biscuits. As this blog will attest, I also feel that I am not the most successful biscuit maker. But, after trying many times, I feel I actually can make a delicious biscuit that will satisfy. This particular recipe is from Mark Bittman's cookbook, How to Cook Everything. I loved that it was made with yogurt, so I had to give it a try.

    Homemade Yogurt Biscuit

    Why I made Mark Bittman's biscuit recipe

    When I first wrote this post, I belonged to a group of bloggers who loved to cook through cookbooks and share it on their website. Those were the fun days of blogging, the first of my blogging years. It was exciting to see how everyone's recipe turned out!

    The cookbook they chose to cook from over a 6 month time frame was How to Cook Everything.  That was the clincher for me.  I already owned that cook book so it would be easy for me to jump right in!  We would choose a theme for each week and then a recipe from the book that fit the theme. The theme for this particular post was Breakfast in Bed.  I grew up eating biscuits for breakfast, hot out of the oven with butter that would melt and jam that swam in the butter.

    Homemade Yogurt Biscuit FAQ's

    What difference does yogurt make in your biscuit recipe?

    Yogurt adds moisture to your biscuits, making them tender and soft.

    Why didn't my biscuits get brown?

    One of the reasons could be the yogurt! Because there is moisture added by the yogurt, your biscuits may tend to not brown.

    Can you use shortening instead of butter in the biscuit recipe?

    You can substitute shortening. If you do, I recommend using butter flavored shortening as it is the butter that gives the biscuit flavor.

    Why did my biscuit turn out hard?

    There are a couple of reasons. They could have been over baked, or your oven temperature was not hot enough.

    Does it make a difference if I substitute buttermilk for Greek Yogurt in the biscuit recipe?

    Not really. Both buttermilk and greek yogurt have a sourness to them. You can substitute equal portions of buttermilk if you prefer to use that in your biscuit.

    What I loved about this recipe for Yogurt Biscuits

    I'm a butter girl all the way. I made these with butter and the flavor was all there! The butter gave the biscuit that crispy outer layer while the inside stayed flaky and moist. It is my feeling that there is nothing better than a hot, out of the oven homemade yogurt Biscuit slathered with some Raspberry Rhubarb Jam!

    Related Recipes

    • Yogurt Brownies
    • Strawberry Yogurt Muffins
    • Fresh Peach Yogurt Cake
    • Frozen Yogurt Fruit Bites

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    Homemade Yogurt Biscuit

    Yogurt Biscuits

    Shelby Law Ruttan
    Recipe from Mark Bittman's How to Cook Everything Cookbook
    5 from 2 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Breads
    Cuisine American
    Servings 10
    Calories 162 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 cups all-purpose or cake flour plus more as needed
    • ¾ teaspoon salt
    • 3 teaspoon baking powder
    • 1 teaspoon baking soda
    • 5 tablespoons cold butter
    • ¾ cup plus 2 tablespoons yogurt or buttermilk

    Instructions
     

    • Heat the oven to 450 degrees. Mix the dry ingredients together in a food processor. Cut the butter into bits and pulse it in the food processor until thoroughly blended.
    • Using a large spoon, stir in the yogurt until mixture just forms a ball. turn dough out onto a lightly floured surface and knead it 10 times; no more. If it is sticky, add a little flour, but very little; it should still stick slightly to your hands.
    • Press the dough into a ¾ inch thick rectangle and cut into 2-inch rounds. Put on ungreased baking sheet. Gently reshape the leftover dough and cut again. Bake for 7 - 9 minutes or until the biscuits are a beautiful golden brown. Serve within 15 minutes for them to be at their best.

    Nutrition

    Serving: 1biscuitCalories: 162kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 16mgSodium: 541mgSugar: 1g
    Keyword Biscuits, homemade biscuit, homemade yogurt biscuits
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Maria

      May 10, 2010 at 5:31 pm

      I love that you used yogurt! Yum!

      Reply
    2. Carrian

      May 10, 2010 at 4:07 pm

      yum!!!! I want to try these!!!!

      Reply
    3. Mags

      May 10, 2010 at 12:31 am

      I keep hearing about that book too and thinking that now I must have it! Biscuits scare me because I'm such wimp but every once in a while I attempt to make them to see if I've learning anything new regarding technique. I'm going to grow a pair and try this recipe!

      Reply
    4. teresa

      May 09, 2010 at 6:52 pm

      i've had my eye on that book for a while, i have a feeling that i'm going to be convinced to buy it in the next few months! these look wonderful.

      happy mom's day!

      Reply
    5. Bellini Valli

      May 09, 2010 at 5:51 pm

      More butter the better and freezing the butter also makes biscuits flakier. These sure look delicious and a perfect treat for Mother's Day.

      Reply
    6. The Cooking Ninja

      May 09, 2010 at 4:40 pm

      This looks delicious. I'm bookmarking it to make it after we are done with the delicious Quatre-Quarts (French version of pound cake) that hub makes today.

      Reply
    7. Sweet and Savory

      May 09, 2010 at 3:46 pm

      Those biscuits look light and flaky and definitely edible.

      Just a point - you can use any recipe from Bittman, any book or Internet recipe. He has plenty and they all seem to be good.

      Nice choice, you made.

      Reply
    8. Kim

      May 09, 2010 at 2:08 pm

      We're so happy to have your over at IHCC!!

      I've looked at his recipe for yogurt biscuits over and over again and I am definitely sold on making them now! The yogurt makes them healthy, right;D

      Reply
    9. Katie

      May 09, 2010 at 1:52 pm

      Shelby, these look FANTASTIC! Happy Mother's Day to you!!

      Reply
    10. pigpigscorner

      May 09, 2010 at 12:28 pm

      Wow, looks so moist and soft!

      Reply
    11. Debinhawaii

      May 09, 2010 at 9:15 am

      Those are some gorgeous-looking biscuits! Happy to have you cooking along with us.

      BTW--any Mark Bittman recipe, from the Internet or any of his books is fair game (not that you will run out of things to try with HTCE!) 😉

      Reply
    12. Joanne

      May 09, 2010 at 3:15 am

      I'm so excited that you're joining in the IHCC fun! I always Greek yogurt in the fridge and have been eying these biscuits. Now that they've gotten rave reviews, I will be sure to make them!

      Reply
    13. 5 Star Foodie

      May 09, 2010 at 2:25 am

      Such yummy fluffy and light looking biscuits!

      Reply
    14. The Country Cook

      May 09, 2010 at 2:23 am

      Those look scrumptious! I have never used yogurt when making biscuits. I plan on doing that soon!..

      Biscuits should make your tongue slap your cheek as it says yum..I bet these caused a "double slap" hahaha

      Smile bunches today,

      Maggie aka The Country Cook

      Reply
    15. Leslie

      May 09, 2010 at 1:43 am

      YUM! I cant tell you how many cook books that I have yet to cook anything out of!

      Reply
    16. Bob

      May 08, 2010 at 10:11 pm

      Oh man, those look perfect. I love biscuits, I'll have to try this recipe.

      Reply
    17. Frieda

      May 08, 2010 at 9:49 pm

      This is just what I'm looking for ~ just made some homemade yogurt and what could be better than this recipe? Thanks! Have a wonderful Mother's Day!

      Reply
    18. Cristine

      May 08, 2010 at 9:01 pm

      Your biscuits look great!

      Happy early Mother's Day! Tell Grumpy to make you breakfast in bed tomorrow! 🙂

      Reply
    19. pegasuslegend

      May 08, 2010 at 6:49 pm

      these look great love them for breakfast!!!!!

      Reply
    20. tamilyn

      May 08, 2010 at 6:47 pm

      Those look awesome. I love good biscuits, but mine are always hit or miss.

      Reply
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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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